Gingerbread Muffins
These easy gingerbread muffins are perfect for cozy mornings around the holidays. On your table in 30 minutes, these muffins have a rich molasses flavor packed with warm spices, moist, fluffy interiors, and a crunchy sugared muffin top.
Servings: 12 muffins
Calories: 333kcal
Equipment
- 12 hole muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ cup unsalted butter melted
- ¼ cup neutral oil
- 2 teaspoons vanilla
- ¾ cup molasses*
- ½ cup light brown sugar packed
- 1 large egg room temperature
- 1 cup sour cream room temperature
- ¼ cup coarse sugar
Instructions
- Preheat the oven to 425℉ and grease or line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, salt, baking soda, and spices and set aside.2 ½ cups all-purpose flour, ½ teaspoon kosher salt, 1 ½ teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves
- In another bowl, whisk together the butter, oil, vanilla, molasses, and sugar. Add the egg and sour cream and whisk again until smooth and combined.¼ cup unsalted butter, ¼ cup neutral oil, 2 teaspoons vanilla, ¾ cup molasses*, ½ cup light brown sugar, 1 large egg, 1 cup sour cream
- Add the wet ingredients to the dry ingredients and fold it together until just combined. The batter will be thick.
- Divide the batter evenly between the muffin tin openings, filling them the whole way. If using, sprinkle the batter generously with coarse sugar, then bake for 5 minutes at 425℉.¼ cup coarse sugar
- After 5 minutes, reduce the oven temperature to 350℉ (keep the muffins in the oven) and bake for an additional 14-15 minutes until a toothpick inserted into the center comes out clean with a few moist crumbs but no wet batter. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Video
Notes
Store the muffins covered at room temperature for 3 days. The sugared tops will begin to get soggy but can be refreshed in a toaster oven or oven for a few minutes.
*Use unsulphured or dark molasses (we like Grandma's brand). You can use blackstrap molasses, just be aware it is quite strong and slightly bitter.
Nutrition
Calories: 333kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 258mg | Potassium: 391mg | Fiber: 1g | Sugar: 30g | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 2mg
